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Sweet & Sour Peppers

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

25 min

Ready

40 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
¼ cup lemon juice
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3 tablespoons soy sauce, tamari
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2 tablespoons honey
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1 teaspoon red hot pepper sauce
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1 ½ tablespoons canola oil
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3 each garlic cloves
minced
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1 tablespoon ginger
minced
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3 each scallions, spring or green onions
minced
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6 each sweet bell peppers
seeded,
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1 ½ teaspoons cornstarch
mix with water to form a paste
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Ingredients

Amount Measure Ingredient Features
59 ml lemon juice
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45 ml soy sauce, tamari
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3E+1 ml honey
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5 ml red hot pepper sauce
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23 ml canola oil
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3 each garlic cloves
minced
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15 ml ginger
minced
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3 each scallions, spring or green onions
minced
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6 each sweet bell peppers
seeded,
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7.5 ml cornstarch
mix with water to form a paste
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Directions

Combine the lemon juice, tamari, honey, and hot sauce.

Just before serving, heat a wok over high heat. Swirl in the oil.

Add the garlic, giner, chili, and scallion whites, and stir-fry over high heat for 15 seconds, or until fragrant but now brown.

Add the peppers and stir-fry for 1 minute, or until the peppers begin to soften.

Stir in half the scallion greens, half the sesame seeds, and the sauce, and bring to a boil.

Stir in the dissolved cornstarch and stir-fry for about 30 seconds.

Transfer to a platter and garnish with the remaining scallion greens and sesame seeds.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 229g (8.1 oz)
Amount per Serving
Calories 12028% from fat
 % Daily Value *
Total Fat 4g 6%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 510mg 21%
Total Carbohydrate 7g 7%
Dietary Fiber 2g 8%
Sugars g
Protein 7g
Vitamin A 9% Vitamin C 581%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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